DOCSLIB.ORG

Use of Invasive Green Crab Carcinus Maenas for Production of a Fermented Condiment

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Use of Invasive Green Crab Carcinus Maenas for Production of a Fermented Condiment foods Article Use of Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment Delaney M. Greiner, Denise I. Skonberg, Lewis B. Perkins and Jennifer J. Perry * School of Food and Agriculture, The University of Maine, Orono, ME 04469, USA; [email protected] (D.M.G.); [email protected] (D.I.S.); [email protected] (L.B.P.) * Correspondence: [email protected]; Tel.: +1-207-581-2940 Abstract: To control the population of an invasive species of green crab, we investigated the feasibility of producing a fermented crab condiment. Commercial fermented fish condiments were tested to assess variability in the marketplace and to identify targets for lab-fermented sauces. Finely chopped crab was combined with 100 mg g−1, 200 mg g−1, or 300 mg g−1 NaCl, and spontaneously fermented for up to 120 days. Chromatographic analysis revealed that histamine content was not a safety concern as all treatments were below the current U.S. legal threshold (50 mg 100 mL−1). The majority of microbial and physicochemical properties measured within salt level (proteolytic bacterial population, total volatile basic nitrogen (TVBN), amine nitrogen, water activity, moisture, and biogenic amines) were statistically unchanged between days 60 and 120 of fermentation, suggesting that most of the biochemical changes happened early in the fermentation. While the production of a fermented condiment was successful and could represent an opportunity for the valorization of this invasive species, additional work is needed to accelerate the process and further understand the dynamics of the early fermentation stages. Citation: Greiner, D.M.; Skonberg, D.I.; Perkins, L.B.; Perry, J.J. Use of Keywords: Carcinus maenas; histamine; fermentation; fish sauce; green crab Invasive Green Crab Carcinus maenas for Production of a Fermented Condiment. Foods 2021, 10, 659. https://doi.org/10.3390/ 1. Introduction foods10040659 The European green crab (Carcinus maenas) is an extremely aggressive invasive species established on North America’s east and west coasts [1,2]. The green crab preys on Academic Editors: Marios Mataragas commercially relevant clam and mussel species, which has adversely affected coastal and Loulouda Bosnea regions ecologically and economically. This predation has decreased soft-shelled clam populations on the east coast of the United States by 40%, representing a loss of $22.6 million Received: 5 February 2021 per year in sales [2]. Adverse effects of this invasive species are not limited to predation. Accepted: 16 March 2021 Published: 24 March 2021 Mature and juvenile green crabs damage important ecosystems by eating eelgrass and digging through the sediment surrounding eelgrass [3]. These eelgrass beds are a critical Publisher’s Note: MDPI stays neutral habitat, serving as nurseries for juvenile fish, providing protection from native predators, with regard to jurisdictional claims in and acting as an essential food resource for diverse species including waterfowl [4]. The published maps and institutional affil- presence of green crabs also poses a threat to the American lobster population through iations. competition over prey [5]. Unfortunately, hard shelled green crabs are difficult to use in the culinary industry because of difficulties removing meat from this diminutive species. One opportunity to control this species that has been investigated is the establishment of a soft-shell fishery. This fishery could help exert local control over the population of green crab and is con- Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. sidered low barrier to entry due to the use of existing fishing materials and the lack of This article is an open access article trapping limits on this species [1]. In Italy, there are mature soft-shell green crabs selling −1 −1 distributed under the terms and for as much as €51.14 kg , or about $27 USD lb [1]. Other current uses for the crabs conditions of the Creative Commons include composting and bait [6], but the establishment of a soft-shelled industry represents Attribution (CC BY) license (https:// the highest value opportunity for fishers. creativecommons.org/licenses/by/ Pre-molt green crabs are easily identified and can be stored live until suitable for sale 4.0/). in a soft-shell market. However, a significant portion of the trapped crabs are not suitable Foods 2021, 10, 659. https://doi.org/10.3390/foods10040659 https://www.mdpi.com/journal/foods Foods 2021, 10, 659 2 of 11 for live storage. Although this excess biomass could be sold as bait or composted, the establishment of an edible use for the excess material would command a higher price for fishers. This additional valorization of excess biomass further incentivizes fishers and makes the system more sustainable [7]. Fermented fish sauce is a clear liquid, brown in color, with a distinct fish flavor [8], which, in its simplest form, consists of the liquid resulting from the spontaneous fermenta- tion of salted whole anchovies and other fish species [9]. The fermentation of a fish sauce typically ranges between 6 and 18 months [8,10], though duration depends on ambient temperature and local preferences. Fermented seafood sauce is historically a widely used condiment in a large number of cultures, particularly those with Asian influence, and is becoming more common in American kitchens [11]. Anchovies are commonly used in fish sauce manufacture because of their low value and abundance of protein, with the Peruvian anchovy having up to 20% protein [12]. Al- though anchovies are the most commonly used substrate, diverse species including tilapia, sardines, silver barb fish, and freshwater crab have been used in fermented condiment production [13–17]. Carcinus maenas has a protein content of about 17% [18], which could be fermented as a way to utilize this valuable protein in the culinary industry without the need to separate the shell and meat. Additionally, this process is relatively low input with little capital investment needed, making this product accessible for small-scale processing operations or cottage producers. The purpose of this work was to assess the physicochemi- cal properties of existing commercial fish sauce products to establish baseline values for a novel, fermented seafood condiment, and to assess the feasibility of using whole green crab as the substrate for such a product. 2. Materials and Methods 2.1. Preparation of Crab Green crabs were trapped off the coast of Georgetown, Maine, and transported on ice to the University of Maine (Orono, ME, USA). Live crabs were blast frozen (Southeast Cooler, Lithia Springs, CA, USA) for 1 h at −30 ◦C, then stored at −20 ◦C until use. Frozen whole crabs were thawed for 36–48 h at 4 ◦C before being finely chopped in a Kolsch bowl cutter (UltraSource, Kansas City, MO, USA) and combined with uniodized Kosher salt (Morton Salt, Chicago, IL, USA) at 100 mg g−1, 200 mg g−1, or 300 mg g−1 (w/w). All treatments were prepared separately, in triplicate, and packed into clean, 0.95 L canning jars covered with a double layer of cheesecloth (Pyrm Consumer USA, Spartanburg, SC, USA). 2.2. Fermentation and Sampling Treatments were incubated at 24 ◦C for 120 days with intermittent sampling occurring at 60, 90, and 120 days. On each sampling occasion one entire jar from each treatment replicate was utilized (no repeated sampling). The sauce was separated from the solid residue for testing by straining through two layers of non-sterile cheesecloth into 250 mL centrifuge tubes. The filtrate was centrifuged in an Avanti J-E Beckman Coulter centrifuge (Brea, CA, USA) (100× g, 10 min), and the supernatant was collected for microbial and physicochemical testing. 2.3. Determination of Microbial Activity Crab sauce was serially diluted in 1 g L−1 peptone (Becton, Dickinson, and Co., Sparks, MD, USA) and spread plated in duplicate on skim milk agar (SMA), which consisted of brain heart infusion agar (Hardy Diagnostics, Santa Maria, CA, USA). It was supplemented with 100 mL L−1 (v/v) aseptically packaged skim milk (Natrel, Quebec, Canada) and 30 mg g−1 salt (Aqua Solutions, Deer Park, TX, USA; incubated at 37 ◦C for 48 h) to identify proteolytic bacteria [19]. The brain heart infusion agar was supplemented with 30 mg g−1 salt (incubated at 37 ◦C for 48 h) for total plate count (TPC), and potato dextrose agar (APDA; Alpha Biosciences, Baltimore, MD, USA) was acidified with 0.1 M tartaric acid (Alfa Aesar, Ward Hill, MA, USA; incubated at ambient temperature for 5 day) to isolate Foods 2021, 10, 659 3 of 11 fungi. All plates were counted with colony density between 30 and 300, and the microbial population was expressed as log CFU g−1. 2.4. Determination of Total Volatile Basic Nitrogen (TVBN) and Amine Nitrogen Total volatile basic nitrogen was measured [20] via direct distillation with sodium hydroxide. Lab fermented crab sauce sample was homogenized with trichloroacetic acid (Sigma-Aldrich, St. Louis, MO, USA) and centrifuged (1312× g 20 min). The supernatant was distilled in a micro-Kjeldahl apparatus (Labconco, Kansas City, MO, USA) with sodium hydroxide (Fisher Chemical, Fair Lawn, NJ, USA) and antifoaming agent A (Sigma Aldrich, St. Louis, MO, USA). The distillate was collected in boric acid solution (JT Baker, Center Valley, PA, USA) containing methyl-red (Fisher Scientific, Waltham, MA, USA), a methylene- blue (Sigma Aldrich, St. Louis, MO, USA) indicator, and titrated for a color change with 0.1 N hydrochloric acid (Fisher Scientific, Waltham, MA, USA). TVBN content was expressed as mg 100 mL−1. Proteolytic activity drives increased amine nitrogen content [21]. This measurement is typically used to determine the degree of proteolysis due to activity of endogenous and microbial proteases and can be used to estimate the progress of fermentation. The amine nitrogen was determined using a formol titration published by [22], with the following slight modifications.
Load more

Recommended publications
  • Fermented and Ripened Fish Products in the Northern European Countries
    Accepted Manuscript Fermented and ripened fish products in the Northern European countries Torstein Skåra, Lars Axelsson, Gudmundur Stefánsson, Bo Ekstrand, Helge Hagen PII: S2352-6181(15)00005-0 DOI: 10.1016/j.jef.2015.02.004 Reference: JEF 12 To appear in: Journal of Ethnic Foods Received Date: 16 January 2015 Revised Date: 23 January 2015 Accepted Date: 2 February 2015 Please cite this article as: Skåra T, Axelsson L, Stefánsson G, Ekstrand B, Hagen H, Fermented and ripened fish products in the Northern European countries, Journal of Ethnic Foods (2015), doi: 10.1016/ j.jef.2015.02.004. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. ACCEPTED MANUSCRIPT 1 Fermented and ripened fish products in the Northern European countries 2 Torstein Skåra 1* , Lars Axelsson 2, Gudmundur Stefánsson 3, Bo Ekstrand 4 and Helge Hagen 5 3 1 Nofima - Norwegian Institute of Food, Fisheries, and Aquaculture Research, Postboks 8034, 4 NO-4068 Stavanger, Norway 5 2 Nofima - Norwegian Institute of Food, Fisheries, and Aquaculture Research, P.O.Box 210, 6 NO-1431 Ås, Norway 7 3 Matis, Vinlandsleid 12, 113 Reykjavik, Iceland 8 4 Bioconsult AB, Stora Vägen 49, SE-523 61 Gällstad, Sweden 5 MANUSCRIPT 9 Dælivegen 118, NO-2385 Brumunddal, Norway 10 *Author for correspondence: Tel: +47-51844600; Fax: +47-51844651 11 E-mail.
    [Show full text]
  • Assessment of Nutritional Quality of Shidal A
    Assessment of nutritional quality of 'Shidal' a fermented fish product of northeast India Item Type article Authors Majumdar, R.K.; Basu, S.; Nayak, B.B. Download date 06/10/2021 06:29:46 Link to Item http://hdl.handle.net/1834/33378 J. Indian Fish Assoc., 36: 25-34, 2009 25 ASSESSMENT OF NUTRITIONAL QUALITY OF 'SHIDAL' A FERMENTED FISH PRODUCT OF NORTHEAST INDIA Ranendra Kumar Majumdar\ S. Basu 2 and B. B. Nayak2 1Col/ege of Fisheries {Central Agricultural University), Lembucherra, Agartala, Tripura 799210. 2Centrallnstitute of Fisheries Education (Deemed University), Versova, Mumbai 400061. 1Corresponding author e-mail: [email protected]/[email protected] ABSTRACT 'Shidal' is a salt-free fermented fish product prepared from Puntius ss.caught in late monsoon period. Shidal is very popular amongst the inhabitants of Northeast India. The fermentation process of this product takes four to six months in anaerobic condition till the product gains a characteristic flavour and colour. Detailed studies on the biochemical and nutritive qualities of this product are very few. Therefore, in this paper we report the results of the proximate analysis, amino acid and fatty acid compositions. The results suggest that 'Shidal' is a rich source of amino acids as well as of essential fatty acids like linoleic and linolenic acids. The n- 3/n-6 ratio was found 0.51. Keywords: Shidal, fermented fish, Puntius sp., PUFAs. INTRODUCTION 'Shidal' is a fermented fish product indigenous to the Northeastern region of Fermentation of fish, apart from India. Assam and Tripura are the major 'Shidal' being a preservation method, helps in producing states.
    [Show full text]
  • Full-Text (PDF)
    African Journal of Food Science Vol. 6(14), pp. 381-385, 29 July, 2012 Available online http://www.academicjournals.org/AJFS DOI: 10.5897/AJFS12.039 ISSN 1996-0794 ©2012 Academic Journals Full Length Research Paper The influence of fermentation and salting on the bacterial, chemical and sensory characteristics of catfish (Clarias buthupogon) based marinate in Nigeria C. F. Ezeama* and E. J. Udoh Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, P. M. B. 7267 Umuahia, Nigeria. Accepted 13 June, 2012 Catfish (Clarias buthupogon) was treated with 10% w/w NaCl and 15% w/w NaCl with or without the addition of spices (1% w/w garlic powder and 1% w/w red pepper) and allowed to ferment naturally and at room temperature (28 ± 2°C) for two weeks. Bacte rial, chemical and sensory analyses were carried out on the unfermented non-salted and fermented salted samples of the fish species. Results obtained revealed that fermentation and salting caused a remarkable reduction in the total bacterial count from 2.29×10 6 to 3.80×10 5 cfu/g. There was also reduction in pH from 7.29 to 5.26. The predominant bacteria isolated from the samples were Lactobacillus sp , Staphylococcus spp for the unfermented non salted and fermented salted samples respectively while total titratable acidity increased from 0.63 to 1.44%. Chemical analysis result showed that fat and ash contents increased with fermentation and salting while moisture, protein and Nitrogen free Extracts (NFE) contents decreased with fermentation and salting of C. buthupogon .
    [Show full text]
  • Isolation and Identification of Lactic Acid Bacteria in Traditional Fermented Sushi, Funazushi, from Japan
    Food Sci. Technol. Res., 18 (1), 77–82, 2012 Isolation and Identification of Lactic Acid Bacteria in Traditional Fermented Sushi, Funazushi, from Japan 1 2 1 1* Harutoshi Tsuda , Kenzo kuboTa , Teruki MaTsuMoTo and Yoshiko ishiMi 1 National Institute of Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8063, Japan 2 Department of Biotechnology, Faculty of Life Sciences, Ritsumeikan University, 1-1-1, Nojihigashi, Kusatsu, Shiga 525-8577, Japan Received June 21, 2011; Accepted September 8, 2011 The lactic acid bacterial flora in commercial and homemade Funazushi (fermented crucian carp and rice) were investigated. Funazushi is a fermented fish product that continues to be produced in the traditional style in Japan. Lactic acid bacteria in four commercial and five homemade Funazushi were enumerated. The viable counts of commercial samples ranged from 3.0 × 103 to 2.7 × 105 cfu/g, with an average of 2.4 × 104 cfu/g, while the viable counts of homemade samples ranged from 2.0 × 102 to 2.6 × 107 cfu/g, with an average of 1.3 × 105 cfu/g. Twenty-seven lactic acid bacteria isolates were obtained from the commercial samples, and identified as Streptococcus salivarius, Lactobacillus buchneri, and Lactobacillus parabuchneri. Forty-eight isolates were obtained from the homemade samples, and identified as Lactoba- cillus plantarum, Lb. buchneri, Lactobacillus alimentarius, Lactobacillus farciminis, Lactobacillus acidipis- cis, and Lactobacillus casei. Lb. buchneri was the predominant species in commercial Funazushi, while Lb. plantarum and Lb. buchneri were the predominant species in the homemade products. Keywords: lactic acid bacteria, microbial flora, fermented fish product, funazushi Introduction rel, and 8.
    [Show full text]
  • Putrid Meat and Fish in the Eurasian Middle and Upper Paleolithic: Are We Missing a Key Part of Neanderthal and Modern Human Diet?
    Putrid Meat and Fish in the Eurasian Middle and Upper Paleolithic: Are We Missing a Key Part of Neanderthal and Modern Human Diet? JOHN D. SPETH Department of Anthropology, 101 West Hall, 1085 South University Avenue, University of Michigan, Ann Arbor, MI 48109-1107, USA; [email protected] submitted: 21 February 2017; revised 2 April 2017; accepted 4 April 2017 ABSTRACT This paper begins by exploring the role of fermented and deliberately rotted (putrefied) meat, fish, and fat in the diet of modern hunters and gatherers throughout the arctic and subarctic. These practices partially ‘pre-digest’ the high protein and fat content typical of northern forager diets without the need for cooking, and hence without the need for fire or scarce fuel. Because of the peculiar properties of many bacteria, including various lactic acid bacteria (LAB) which rapidly colonize decomposing meat and fish, these foods can be preserved free of pathogens for weeks or even months and remain safe to eat. In addition, aerobic bacteria in the early stages of putrefaction deplete the supply of oxygen in the tissues, creating an anaerobic environment that retards the production of po- tentially toxic byproducts of lipid autoxidation (rancidity). Moreover, LAB produce B-vitamins, and the anaerobic environment favors the preservation of vitamin C, a critical but scarce micronutrient in heavily meat-based north- ern diets. If such foods are cooked, vitamin C may be depleted or lost entirely, increasing the threat of scurvy. Psy- chological studies indicate that the widespread revulsion shown by many Euroamericans to the sight and smell of putrefied meat is not a universal hard-wired response, but a culturally learned reaction that does not emerge in young children until the age of about five or later, too late to protect the infant from pathogens during the highly vulnerable immediate-post-weaning period.
    [Show full text]
  • Indigenous Technique for Preparation of Dry Fish and Products by Deori Community
    Journal of Experimental Biology and Agricultural Sciences, December - 2014; Volume – 2(6) Journal of Experimental Biology and Agricultural Sciences http://www.jebas.org ISSN No. 2320 – 8694 INDIGENOUS TECHNIQUE FOR PREPARATION OF DRY FISH AND PRODUCTS BY DEORI COMMUNITY Anamika Sarmah, Seemashri Bora, Dibya Jyoti Deori, Santosh kumar Abujam* and Shyama Prasad Biswas Department of Life Sciences, Dibrugarh University, Assam, India-786004 Received – October 17, 2014; Revision – November 01, 2014, Accepted – December 22, 2014 Available Online – December 26, 2014 KEYWORDS ABSTRACT Naduba-Siyan The tribes of north-east India are store houses of traditional knowledge about food, medicine, agriculture Chucha etc. Among them, Deori tribe is such a group having unique ethnic foods preparation from freshwater fishes. These are old practice and common among the Deori community of upper Assam. Usually, Deori womenfolk are involved in traditional dietary preparation from variety of dry fish. For the preparation of fermented fish product (chucha), medium and small fish species are commonly used. These fishes were Ethno-medicine washed and sun-dried for 2-3 days without salting. Later on dry fishes were ground in a wooden grinder and convert it in to a homogeneous powder. Again, it was mix up with either fresh or dry stem of Colocasia esculenta and grounded. Grinding continued until the mixture becomes a coarse paste. During the process, Capsicum chinense, ginger, garlic etc. were to be add for flavor and test and the products are served in bamboo cylinder. They are ready for consumption as well as used for to cure a variety of ailments and used as ethno-medicine.
    [Show full text]
  • Using of Fermented Soy Pulp As an Edible Coating Material on Fish Feed Pellet in African Catfish (Clarias Gariepinus) Production 1Abdul K
    Using of fermented soy pulp as an edible coating material on fish feed pellet in African catfish (Clarias gariepinus) production 1Abdul K. Zulhisyam, 1,2Muhammad A. Kabir, 3Mohammad B. Munir, 1Lee S. Wei 1 Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Jeli campus, Kelantan, Malaysia; 2 Faculty of Fisheries, Sylhet Agricultural University, Sylhet 3100, Bangladesh; 3 Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Sarawak 94300, Malaysia. Corresponding author: M. A. Kabir [email protected] Abstract. The quality of fermented soy pulp (FSP) as a coating material on fish feed pellets is significant globally due to the increasing demand for aqua feed industry. Coating technique was employed in this study to assess the physical, biochemical and bacteriologic properties of FSP coated experimental diets additionally to evaluate the loading potency of probiotics on fish feed pellet and growth performance of African catfish Clarias gariepinus. FSP was designated as a model edible coating material on fish feed pellet (0%, 25%, 50%, 75% and 100% of FSP) to deliver the probiotic to the fish gut. Lactobacillus spp. were employed as a model probiotic and model bacteria for the demonstration of this study to African catfish production. The physical properties of FSP coated diets were evaluated by using different equipment and formulae. FSP coated diets were analyzed for amino acids and bacterial quantification by the High-Performance Liquid chromatography (HPLC) and bacterial plate culture techniques respectively. The growth performance of fish was determined by using various formulae. The physical properties of FSP coated on fish feed pellet diet characteristics in term of feed diameter, expansion rate, bulk density, pellet durability index, floatability and water stability were significantly different (p < 0.05) among the experimental diets.
    [Show full text]
  • Fatty Acids Composition of Traditional Salted-Fermented and Fresh Tiger-Fish in Sudan
    www.ijapbc.com IJAPBC – Vol. 4(1), Jan - Mar, 2015 ISSN: 2277 - 4688 INTERNATIONAL JOURNAL OF ADVANCES IN PHARMACY, BIOLOGY AND CHEMISTRY Research Article Fatty acids composition of traditional salted-fermented and fresh tiger-fish in Sudan Elagba H.A. Mohamed Natural History Museum, Faculty of Science, University of Khartoum, Sudan. Abstract The fatty acids composition of the salted-fermented fish product ‘Feseekh’ of the Nile tiger-fish (Hydrocynus spp.) was determined and compared with fresh fish. Fatty acids were analyzed as their methyl esters with gas chromatography-mass spectrometry (GC). Fermented fish contained significantly (p<0.05) lower amounts of total fatty acids (26.66 mg/g) compared to fresh fish (40.04mg/g). Palmitic acid (C16:0), Stearic acid (C18:0), palmitoleic acid (C16:1) and oleic acid (C18:1) were the most abundant fatty acids of both fermented and fresh fish. The most abundant polyunsaturated fatty acids were linoleic acid (C18:2n6), linolenic acid (C18:3n3). A significant decrease (p<0.05) in the content of Palmitic acid (C16:0) and oleic acid (C18:1) of the fermented fish compared to fresh fish was observed. The contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were (1.73 and 2.77mg/g) in fermented fish, respectively, compared to (1.46 and 2.28mg/g), respectively, in fresh fish. The ratio of DHA/EPA was1.6 in both fermented and fresh fish. Saturated fatty acids (SFA) were the most dominant class of fatty acids followed by monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Saturated fatty acids formed higher percentage of total fatty acids (49.44%TFA) in fermented fish, compared to (46.04%TFA) in fresh fish.
    [Show full text]
  • The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities
    Sys Rev Pharm 2021;12(2):378-384 A multifaceted review journal in the field of pharmacy The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities *Asep A. Prihanto 1,2,3,4, and Hidayatun Muyasyaroh 2,3 1Department Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 2BIO-SEAFOOD Research Unit, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 3Halal Thoyib Science Center, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 4Coastal and Marine Science Center, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia *Corresponding Author: Asep A. Prihanto Email: [email protected] ABSTRACT Terasi is a fish/shrimp fermentation product native to Indonesia and is produced Keywords: Bioactivity; fermentation; Indonesia; terasi. using bacteria generated from fish or shrimp. Also known as shrimp paste, it has a long history on the island of Java, as well as other regions that employ slightly Correspondence: varied processes and ascribe various names to this edible compound. The Asep A. Prihanto emergence, history, processing, and characterization of terasi are explained in Department Fishery Product Technology, Faculty of Fisheries and Marine this manuscript, following its extensive applications as a main seasoning in Science, Brawijaya University, JI. Veteran, Malang, 65145, East Java, Indonesia various dishes. Furthermore, potential bioactivity of this product and its derived Email: [email protected] microorganisms are discussed along with the possibility of their usage as bioactive remedies for human health. INTRODUCTION by the presence or absence of contaminants, such as Fermented seafood is a common condiment for foods in insects and other foreign materials [1].
    [Show full text]
  • A Tin of Surströmming Fermented Herring Is Considered the World's
    A tin of surströmming fermented herring is considered the world’s smelliest food, and is essentially illegal outside Sweden. We head to the Baltic coast to see how it’s produced Words⁄ Toby Skinner Photos⁄ Erik Olsson The world’s smelliest catch054\n n /055 N-054-064_Surströmming3.indd 054 17/07/2014 16:17 N-054-064_Surströmming3.indd 055 17/07/2014 16:17 f you look up surströmming on YouTube, three videos on the fi rst page contain “vomit alerts”. In one, the three frat boy hosts of American channel I Wreckless Eating all puke ostentatiously after simply sniffi ng an opened can of Sweden’s famous fermented herring. In a video for the UK’s more taciturn Daily Telegraph newspaper, the suited journalist dry retches as his cameraman looks on bemused, wearing a gas mask. “It smells of rotting dog faeces” is one of his more fl attering verdicts on the odour. A much-quoted 2002 study in Japan found that a newly opened can of surströmming is the most putrid food smell on the planet. The Baltic Sea herring, which has been a staple of Northern Swedish cuisine since the 16th century, keeps on fermenting once it’s tinned, so much so the tin bulges from all the pungent acids at work. It’s banned by most airlines as an explosion risk, and is eff ectively illegal outside Sweden. Yet more than 800,000 cans are sold every year in Sweden, especially around the Surströmmingspremiären (Surströmming Premiere) on the third Thursday of August, when the year’s new batch hits the shelves.
    [Show full text]
  • Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish (Clarias Gariepinus ) in Benin
    Science Journal of Chemistry 2018; 6(6): 115-122 http://www.sciencepublishinggroup.com/j/sjc doi: 10.11648/j.sjc.20180606.13 ISSN: 2330-0981 (Print); ISSN: 2330-099X (Online) Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish (Clarias gariepinus ) in Benin Chimène Agrippine Rodogune Yelouassi 1, *, Pierre Dossou-Yovo 1, Nicolas Jacquet 2, Aurore Richel 2 1Research Laboratory in Fishery Products Treatment and Conservation, Faculty of Science and Technology, University of Abomey-Calavi, Abomey-Calavi, Bénin 2Laboratory of Analytical Chemistry, Gembloux Agro-Bio Tech-University of Liège, Gembloux, Belgium Email address: *Corresponding author To cite this article: Chimène Agrippine Rodogune Yelouassi, Pierre Dossou-Yovo, Nicolas Jacquet, Aurore Richel. Influence of Salt on the Biochemical Characteristics of Fermented, Salty and Dried Catfish ( Clarias gariepinus ) in Benin. Science Journal of Chemistry . Vol. 6, No. 6, 2018, pp. 115-122. doi: 10.11648/j.sjc.20180606.13 Received : November 27, 2018; Accepted : December 11, 2018; Published : January 2, 2019 Abstrat: The aim of the current study is to assess the influence of salt on the chemical composition of fermented, salty and dry catfish (lanhouin ) in Benin. Different flours of fish were produced and their chemical composition was evaluated based on conventional methods of analysis. From the results obtained, the Catfish is rich in dry matter (76.640 ± 0.162 to 88.050 ± 0.085%), total ash (3.660 ± 0.064 to 23.000 ± 0.020%), total protein (5.425 ± 0.194 to 64.405 ± 1.785%) and total lipids (11.495 ± 0.009 to 1 7.875 ± 0.357%).
    [Show full text]
  • Physico-Chemical and Microbial Characteristics and Antibacterial
    cess Pro ing & od o T F e c f h o n l o a l o Journal of Food Processing and n r g u y o J ISSN: 2157-7110 Technology Research Article Characteristics of Physicochemistry, Microbiology and Antibacterial Activities from Fermentation of Viscera Fish Sauce Martha Loana Wattimena1, Johanna Louretha Thenu2, Max Robinson Wenno1*, Dessyre M. Nandissa dan1, Dwight Soukotta1 1Department of Fishery Product Technology, Pattimura University, Ambon, Indonesia; 2Fishery Training and Extension Center, Ambon, Indonesia ABSTRACT The fermentation process involved the hydrolysis of lactic acid bacteria, single amino acid and peptide were produced and were accounted for their antibacterial activity. This study aims to determine the physical and chemical characteristics, total lactic acid bacteria, total plate count, and antibacterial activity of tuna viscera sauce. The research results showed physicochemical characteristics including color (L* 8.3, a* 1.3 and b* 5.7), viscosity of 10.38 cP, pH 5.00, salt content of 13.21%, total acid 0.74% and TVBN 28.00 mgN/gr) Proximate analysis were also identified, resulting in moisture 62.87%, ash 1.37%, protein 23.18% and carbohydrate 0.42%. The total lactic acid bacteria and total plate count respectively were 2.3 log CFU/gr and 2.3 × 101 CFU/gr. The results of the antibacterial activity tested on three pathogenic bacteria, Vibrio pharahaemolyticus, Salmonella typhimurium, and Escherichia coli, showed inhibition with the presence of clear zones. Keywords: Tuna fish sauce; Viscera; Fermentation; Physicochemistry; Microbiology; Peptides; Antibacterial activity INTRODUCTION is one of the processed food products through a fermentation process made from fish meal and fish by-products in the form of Tuna is one of the favorite foods in Indonesia.
    [Show full text]